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Pork Loin with Sauerkraut & Apples

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Submitted by lwork

YIELD

8 servings

PREP

20 min

COOK

3 hrs

READY

3 hrs

Ingredients

5 2.3
POUNDS KG PORK LOIN ROAST
loin best
3 ½ 828
CUPS ML SAUERKRAUT
rinsed and drained
8 231.2
OUNCES ML/G TOMATO SAUCE
¾ 177
CUP ML MOLASSES
divided
½ 118
CUP ML VINEGAR
3 3
MEDIUM MEDIUM APPLES
cored
79
CUP ML BUTTER
melted
2 3E+1
TABLESPOONS ML LEMON JUICE
½ 2.5
TEASPOON ML CINNAMON

Directions

Put pork on rack in shallow baking pan.

Season with salt and pepper.

Bake in preheated slow oven (325 degees) for 2 hours.

Combine tomato sauce, ½ cup molasses, vinegar and sauerkraut.

Pour off excess fat from roast and cover with sauerkraut mixture.

Bake 45 minutes longer or until meat reaches 165 degrees.

Combine remaining ¼ cup molasses with apples, butter, lemon juice and cinnamon.

Cook over low heat for 20 min.

Serve pork and sauerkraut on platter surrounded by apple slices.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 484g (17.1 oz)
Amount per Serving
Calories 773 39% from fat
 % Daily Value *
Total Fat 33g 52%
Saturated Fat 14g 72%
Trans Fat 0g
Cholesterol 245mg 82%
Sodium 668mg 28%
Total Carbohydrate 12g 12%
Dietary Fiber 3g 12%
Sugars g
Protein 159g
Vitamin A 8% Vitamin C 33%
Calcium 17% Iron 32%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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